Whisk flour, cocoa, baking soda and salt together in small bowl. In a
medium bowl, whisk together egg, brown sugar, and white sugar. Whisk in
the milk, coffee, and melted butter. Whisk in the dry ingredients.
Divide batter into 12 spots in the muffin tins (fill about ¾ full).

Bake for 15 minutes (mine took 21 minutes) or till tester inserted in
middle of cupcake comes out clean. Cool for 10 minutes, then remove
from pan and continue cooling on wire rack.

For frosting: melt the chocolate gently in the microwave, stirring at
15-30 second intervals till smooth.
Heat the cream till hot, then mix with the chocolate. Let cool till
just warm. Whisk in butter till smooth. Let sit till reaches spreading
consistency. Ice the cupcakes and sprinkle with chocolate chips.